Ingredients
-
1 tablespoon butter
-
1 teaspoon corn oil
-
1 tablespoon garlic, chopped
-
1/2 tablespoon ginger, chopped
-
1 (1 inch) cinnamon stick
-
1 large bay leaf
-
1 1/2 cups tomato paste
-
1/2 teaspoon kashmiri chili powder
-
1/2 teaspoon turmeric powder
-
1/2 teaspoon garam masala powder
-
1/2 teaspoon dried fenugreek leaves (powdered)
-
1 tablespoon sugar or 1 tablespoon honey
-
1/2 cup fresh cream
-
salt, To taste
-
2 cloves
-
1 hot green chili pepper, chopped
-
2 green cardamoms
Instructions
- Heat oil and butter together in a nonstick pan and add the cloves, cardamom, bay leaf and cinnamon.
- When they are heated through add the ginger, garlic and green chilli and keep stirring till they turn pink.
- Now add the tomato paste and let cook. You may add a little water if the sauce seems to be too thick.
- When the tomato paste starts to bubble add the red chilli powder, Garam masala Powder, turmeric powder, sugar/honey and salt.
- After about 2-3 minutes add the garam masala powder and fenugreek leaves' powder. Check for seasoning.
- Finish off with fresh cream.